Easy Beef Crockpot Stew Recipe

A bowl of crockpot beef stew served with crusty bread.

5 from 1 vote

This beef crockpot stew recipe is one of those favorite comfort foods you’ll make again and again. By searing the beef cubes first, you get a deep, rich sauce that’s full of extra flavor, then the slow cooking brings everything together into a hearty, fork-tender meal. It’s the kind of classic beef stew that feels like home—simple, nourishing, and perfect for the whole family on a chilly day.

Prep Time20

Cook Time8

Course: Main Course

Cuisine: American

Servings:

Calories: 454kcal

Author: Olivia & Annie

Ingredients

1 tablespoon olive oil or avocado oil
2 pounds beef stew meat, cut into 1-inch cubes
1 medium yellow onion, large dice
1 tablespoon minced garlic
1, 6 ounce can of tomato paste
4 medium carrots, peeled and sliced into ½ inch slices
1 ½ pounds Yukon gold potatoes, cut into 1 inch pieces
1 tablespoon Worcestershire sauce
2 cups low-sodium beef broth
1 teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper
1 teaspoon dried thyme
2 bay leaves
2 tablespoons cornstarch or arrowroot powder
3 tablespoons cold water

Instructions

In a large skillet, heat oil over medium-high heat. Generously season beef stew meat with salt and pepper. Add beef stew meat in a single layer (work in batches if needed) and sear on all sides until browned. Transfer the browned beef to your crockpot.
To the same skillet, add diced onion. Sauté for 2–3 minutes, until fragrant. Add the garlic and stir. Stir in the tomato paste and cook for 1-2 more minutes, until the tomato paste is a rusty color. Add in a splash of the beef broth to help release any bits that are stuck to the bottom of the pot. Transfer mixture to the crockpot with the beef.
Add carrots and potatoes to the crockpot. Add in the Worcestershire sauce and 2 cups of beef broth. Sprinkle in kosher salt, black pepper, dried thyme, and add the bay leaves. Gently mix until combined.
Cover and cook on low for 7-8 hours, until the beef is tender and the vegetables are soft. In the last 30 minutes of cooking, whisk together the cornstarch or arrowroot and water to make a slurry. Stir the slurry into the stew. Cover and cook for the remaining time until the stew thickens.
Remove bay leaves before serving. Taste and adjust seasoning as needed.

Notes

Save time/prep ahead:
- If you’re short on time, trim and cube your beef, dice the onion, and chop your vegetables the night before—store them separately in the fridge. You can also pre-measure the tomato paste, Worcestershire, and spices in a small jar to dump in quickly. In the morning, simply brown the meat, sauté the onion mixture, and add everything to your rimmed crock pot with the cup of beef broth.
- This stew is freezer friendly—just cool it completely, store in airtight containers for up to three months, and thaw before reheating for an stress-free dinner later. See the post FAQ's for specifics on freezing and reheating.
For a gluten-free beef stew, ensure that your Worcestershire sauce is gluten-free. This recipe is dairy-free.
The recipe can be found on My Fitness Pal by searching "BWB Beef Crockpot Stew." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition